Tamari gravy (from terra firma, oregon)

1 batch

Ingredients

Quantity Ingredient
2 tablespoons Oil
2 Onions; chopped
¼ cup Tamari
1½ cup ;Water
1 tablespoon Arrowroot starch
⅛ teaspoon Black pepper

Directions

Heat oil over medium heat in a saucepan; saute onions until tender.

Add tamari and 1 cup of the water. Dissolve starch in remaining water.

When tamari mixture has come to a boil, stir in the dissolved starch and cook until thick, stirring constantly. Season with pepper. Serve over mashed or baked potatoes, sauteed sprouts, peas, rice, etc.

The author wrote: "Ron, strong, stern patriarch of twelve-or-so member Terra Firma in Oregon, came out of their farmhouse to greet me. I explained my visit, and concluding, 'I have a present for you,' pulled out a pound of cheese. Ron shook his head. 'We don't eat cheese here,' he said,' and besides, that kind's got preservatives in it.' I reddened as he explained that his family avoided 'mucus-forming' meat, dairy products and grains and lived on uncooked fruits, vegetables, nuts and seeds as much as possible. Later I went around to the other members and tried to give away the damn cheese.

Finally, graciously, one woman accepted it. She stowed it in a far corner of the refrigerator.

"Ron's commitment to the organic way of life is unusually strong, partly because he's determined to bring up his young son uncontaminated by additives and pesticides. Every week he drives a school bus to Portland and loads it up with organically grown fruits and vegetables, which he distributes to several food co-ops in the Willamette Valley. Earning only enough profit to pay for gas and oil, he works from the conviction that pure produce should be made available everywhere."

From _Country Commune Cooking_ by Lucy Horton. New York: Coward, McCann & Geoghegan, Inc., 1972. Pp. 159, 211-212. SBN 698-10456-0.

Typed for you by Cathy Harned.

Submitted By CATHY HARNED On 12-01-94

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